Boysenberry Cheesecake Recipe

Name: Boysenberry Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. All purpose flour; 3 Tbsp. Sugar; 1 tsp Finely shredded lemon peel; 6 Tbsp. Butter; 1 x Slightly beaten egg yolk; 1/2 tsp Vanilla; 3 pkt (8-ounce) cream cheese, softened; 1 c. Sugar; 2 Tbsp. All purpose flour; 1/4 x Salt; 2 x Large eggs; 1 x Egg yolk; 1/4 c. Lowfat milk; 3 c. Fresh Boysenberries; 1 pkt (10-ounce) frzn Boysenberries, thawed; 1 Tbsp. Cornstarch; 1/2 c. Currant jelly

Servings: persons

3/4 c. All purpose flour
3 Tbsp. Sugar
1 tsp Finely shredded lemon peel
6 Tbsp. Butter
1 x Slightly beaten egg yolk
1/2 tsp Vanilla
3 pkt (8-ounce) cream cheese, softened
1 c. Sugar
2 Tbsp. All purpose flour
1/4 x Salt
2 x Large eggs
1 x Egg yolk
1/4 c. Lowfat milk
3 c. Fresh Boysenberries
1 pkt (10-ounce) frzn Boysenberries, thawed
1 Tbsp. Cornstarch
1/2 c. Currant jelly

1
For crust, combine the 3/4 c. flour, 3 Tbsp.
2
sugar, and 1/2 tsp.
3
of the lemon peel.
4
Cut in butter until crumbly.
5
Stir in 1 slightly beaten egg yolk and 1/4 tsp.
6
of the vanilla.
7
Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed).
8
Bake in a 400F oven for 7 min or possibly until golden brown; cold.
9
Butter sides of pan; attach to bottom.
10
Pat remaining dough onto sides of pan to a height of 1 3/4 inches, set aside.
11
For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla until fluffy.
12
Combine the 1 c. sugar, the 2 Tbsp.
13
flour, and salt; gradually stir into cream cheese mix.
14
Add in the 2 Large eggs and 1 egg yolk, beting at low speed just until combined.
15
Stir in lowfat milk.
16
Turn into crust-lined pan.
17
Bake in a 450F oven for 10 min.
18
Reduce heat to 300F; bake 50 to 55 min more or possibly until the center is set.
19
Cold for 15 min.
20
Loosen sides of cheesecake from pan with a spatula.
21
Cold 30 min; remove sides of pan.
22
Cold about 2 hrs longer.
23
Refrigeratethoroughly.
24
Top with Boysenberries and Boysenberry Sauce.
25
Boysenberry sauce: Combine Boysenberries and cornstarch.
26
Add in jelly.
27
Cook and stir until thickened and bubbly.
28
Cook and stir 1 minute more.
29
Strain and cold.
30
/DESSERTS

1043

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 c. All purpose flour, 3 Tbsp. Sugar, 1 tsp Finely shredded lemon peel, 6 Tbsp. Butter, and more.

Yes, Boysenberry Cheesecake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!